Tomato chutney in Bengali style is a flavorful, sweet tomato chutney which is the specialty of an eastern state of India- West Bengal.
When I was a kid, we had a lot of Bengali neighbors and my best friend – Manali was also Bengali.
Her father was my father’s colleague in BRO and they got posted to the same places, thrice – Dhanbad, Sri Lanka, and Shimla. So, we got the opportunity to stay together for around 6-7 years. Even when we were not in the same city, we stayed in touch by writing letters to each other every few days.
Since we were best friends, on most of the days either she was eating food at my place or I was eating at hers. That’s the reason why I love Bengali food so much.
The thing that I like the most about Bengali food is that a lot of mustard is used in many recipes of this cuisine and I absolutely love the pungent taste of mustard. Bengali food is generally spicy which is another thing that I love.
Fish curry cooked in mustard paste was my favorite Bengali food but being a vegetarian now I have stopped eating that.
This tomato chutney recipe which I am sharing today is mainly prepared in West Bengal during Saraswati Puja (a Hindu festival devoted to the goddess of knowledge and wisdom).
Traditionally it’s served with Khichdi, a rice and lentil dish which is the comfort food of many Indians. However, you can also serve it with paratha/ roti or just apply as a spread on bread in your sandwich or use as a vegan & gluten-free dip.
It’s very easy to make and gets ready in 15-20 minutes.
This tomato chutney is sweet in taste and for sweetness dates and sugar, are added to it. Some people also add raisins or jaggery to this chutney.
I don’t like things which are too sweet so I add very little sugar and dates to it. You can increase or decrease the quantity of these ingredients depending upon your taste.
Sadly, we lost Manali in a terrible accident a few years back. Though she is gone now, her memories and the taste of food we tried at each other’s home, will always stay fresh in my mind.
More easy chutney recipes:
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How to make Bengali style tomato chutney?
Tomato chutney in Bengali style
- 1 teaspoon panch phoran - Indian five spice blend Mix fenugreek seed, nigella seed, cumin seed, black mustard seeds and fennel seeds in equal amount
- 4 medium sized tomatoes roughly chopped
- 1-2 whole dry red chilies
- 2 dates pitted and chopped
- 3/4 tbsp sugar adjust the quantity as per your taste
- 1/4 teaspoon salt adjust the quantity as per your taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder broken into 2-3 pieces each
- 1 tbsp mustard oil
- Heat mustard oil in a pan and add the five spice blend and red chili pieces to the oil. Saute for a few seconds till they become fragrant.
- Add chopped tomatoes, salt, turmeric powder, and red chili powder to the pan. Mix well and cover the pan. Let it cook for 3-4 minutes till tomatoes become soft.
- Next, add in the chopped dates and sugar, mix and allow it to cook for another 4-5 minutes.
- Your Bengali style sweet tomato chutney is ready. Traditionally it's served with khichdi, you can also serve it with paratha/ roti or even use as a spread or dip.